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Thai Chicken Curry 2


  • 1 1/2 pounds fresh spinach, stemmed and washed, but not dried
  • 1 (13.5 ounce) can unsweetened coconut milk
  • 2 tablespoons chopped shallots
  • 1 tablespoon chopped fresh ginger
  • 4 teaspoons paprika
  • 1 clove garlic, finely chopped
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon grated lime rind
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 pounds boneless, skinned chicken breasts, cut into 2-inch strips
  • 1 to 2 tablespoons bottled fish sauce
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 teaspoon salt


  1. Place spinach in large skillet; cover. Steam over medium-high heat until spinach just wilts, 3 minutes.
  2. Drain in colander; run under cold water to chill.
  3. Squeeze spinach dry.
  4. Puree 1/2 cup of the coconut milk, shallots, ginger, paprika, garlic, rinds and pepper flakes in blender.
  5. Place coconut milk mixture in skillet over medium-high heat; cook until mixture thickens and turns brighter red, 1 to 2 minutes.
  6. Add chicken, remaining coconut milk and fish sauce. Heat to boiling. Reduce heat to low; cook, uncovered, until chicken is cooked through,8 to 10 minutes.
  7. Stir in spinach and basil; heat through.
  8. Add salt and serve.

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